April 4, 2006

Since my whole family fought over these leftovers last night, I thought I had better post this little gem…

Spinach, Black Bean & Corn Enchiladas

the filling

1 C low-fat cottage cheese

1 10 oz. package frozen spinach, thawed

olive oil

1 onion, minced

1/2 t cumin

1 1/2 C corn

1 can black beans

2 T Parmesan cheese

1/4 t salt

pepper to taste

1/2 t oregano

the sauce

1 1/4 C salsa

1/2 C heavy cream

1/4 milk

1 1/4 C shredded cheese
8 whole wheat tortillas

Puree the cottage cheese in a food processor or blender until perfectly smooth. Scrape it into a medium-size bowl.Place the spinach in a strainer and press out all its liquid with the back of a large spoon. Set the spinach aside. Heat the olive oil in a large skillet over medium heat. Add the onion and saute, stirring frequently, until golden brown and soft, about 10 minutes. Add the cumin and cook 2 minutes to toast it. Stir in the spinach and cook 2 minutes, tossing frequently. Let the mixture cool, then stir it into the cottage cheese along with all the remaining filling ingredients. (The filling may be prepared and chilled up to 24 hours in advance.) Preheat the oven to 375 degrees. Butter a 9 x 13 inch baking dish, or 2 smaller similar baking dishes. If your tortillas seem dry and might tear easily, use a pastry brush and lightly brush each one on both sides with some water. Divide the spinach mixture into 8 portions and place a portion along the bottom of each tortilla and roll tightly. Place the enchiladas on the counter as you complete them. To make the sauce, combine the salsa, cream, and milk in a small bowl. Spoon a thin layer of the sauce on the bottom of the baking dish. Place the enchiladas in the dish, then spoon on the remaining sauce. Sprinkle some cheese along each enchilada. (The enchiladas may be prepared to this point up to 8 hours in advance. Cover and chill if longer than 1 hour. Bring to room temperature before baking.) Bake, covered, 25 minutes. Remove the cover and bake 5 more minutes, or until golden and bubbly. Let sit 5 minutes before digging in.